’Ataif

’Ataif

Pancakes

By
From
The Complete Middle Eastern Cookbook
Makes
16–18
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons active dried yeast
1 teaspoon sugar
225g plain flour
pinch salt
melted ghee or oil, for brushing

For serving

Quantity Ingredient
’Atar I
or ’Atar II
Ushta
or thick whipped cream

Method

  1. Dissolve the yeast and sugar in 60 ml lukewarm water. Stir in another 250 ml warm water.
  2. Sift the flour and salt into a warm mixing bowl and make a well in the centre.
  3. Pour the yeast mixture into the centre, then gradually stir in the flour with a wooden spoon until smoothly combined. If the batter is lumpy, stir with a balloon whisk until smooth.
  4. Cover the bowl with a cloth and leave in a warm place for 1 hour, or until the batter has risen and the surface is bubbly.
  5. Heat a heavy-based frying pan and grease it with a paper towel dipped in melted ghee or oil. Medium heat should be sufficient for cooking the pancakes.
  6. Using a ladle, pour in about 1½ tablespoons of the batter in one lot and tilt the pan immediately so that the batter spreads a little into a circle about 10 cm in diameter. If the batter is too thick, stir in another 60 ml water — the pancakes should be thick, but should spread a little.
  7. Cook until golden brown on the underside, then flip over and cook the other side. Lift out and stack on a plate.
  8. Dip the pancakes into the ’atar syrup and pile onto a plate. Serve with ushta or thick whipped cream.

Note

  • Flours vary in their absorbing quality, so hold back some of the liquid and adjust the consistency before cooking.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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